Dry shortening composition.



UNITED STATES PATENT OFFICE.

ALVAH W. ESTABROOK, OF KANSAS CITY, MISSOURI, AND HARRY E. WEAVER, OF KANSAS CITY, KANSAS, ASSIGNORS TO THE LARABEE FLOUR MILLS COMPANY, OF HUTCHINSON, KANSAS, A. CORPORATION OF KANSAS.

DRY SHORTENING COMPOSITION.

No Drawing,

To all whom it may concern:

Be it known that we, ALvAH W. ESTA- BROOK and HARRY E. WEAVER, citizens of thewith flour whereby, when the flour is mois-' tened and subjected to the action of heat, it will beshortened by a liberated constituent of said composition, thus rendering the flour self shortening, and dispensing with the necessity of mixing lard, butter, or other basic fats with the flour for shortening purposes.

, Another object of the invention is to produce a composition of the character indicated which, either by itself or when combined with the flour, may be kept for an indefinite period without material deterioration, or without becoming rancid.

A still further object is to produce a dry or self-shortening flour, which will have the appearance and characteristics of ordinary flour; which may be kept for a long period of time without any substantial change in its uality or characteristics; which will be una ected by climatic conditions or ordinary changes in temperatures; and which, when moistened by water, milk, or the like, and baked, will be effectively and properly shortened without the addition of other material. I

In carrying out our invention, we take a fatty substance, such for instance, as stearin, stearic acid, oleostearin, oleic acid, or palmitic acid, and chemically combine there with in proper proportions a substance having an alkaline-reaction, such, for instance, as sodium bicarbonate, sodium carbonate, potassium carbonate, sodium hydroxid, or potassium hydroxid. The fatty substance Specification of Letters Patent.

Patented'June 23-, 1914.

Application filed June 14, 1913. Serial No. 773,730.

and the substance havingan alkaline reac- .tion are chemically combined by placing them in a suitable vesseland subjecting them to heat until the reaction is completed, the resultant product being a stearate, palmitate, or oleate, as thecase may be, it depending on the ingredients employed. The chemical union of the two substances maybe materially hastened by adding about one percentum of water during the heating process.

The substance having the alkaline reac-' tion when combined with the fatty substance as described, forms a product which may be kept without material deterioration for a long period'of time; Said product, on becoming cool, is reduced to powdered form and the composition is then completed by intermixing with said product a substance having an acid reaction, such, for instance, as calcium acid phosphate, to free the fatty substance during the process of baking, so that said fatty substance may carry out its shortening function.

As illustrations of other substances having an'acid reaction which could be used in lieu of the calcium acid phosphate, we would mention among the salts, acid calcium phosphate; acid calcium lactate; and potassium bi-tartrate; and among the acids, citric acid and tartaric acid. These, with the calcium acid phosphate, constitute all of the substances having an acid reaction which now occur to us as being suitable for the pur poses'of this invention. We wish it to be understood, however, that the above list is not necessarily an exhaustive one, and we claim, as coming within the scope of our invention, the use of any powdered substance having an acid reaction which is suitable for the purposes of the invention: that is, which is edible and which will combine with the base of the salt of the fatty acid employed.

The proportions entering into the comlpOSitlOn vary according to the ingredients employed, hence we do not wish to be restricted to any particular proportions.

position, we mix them in approximately the following proportions:

Stearic acid 10 lbs. Sodium bicarbonate 3 Calcium acid phosphate 2% lhe ingredients treated and mixed as specified, are sufficient for treating about 200 pounds of flour.

When the composition is to be employed for baking purposes it is mixed with a cereal product, such for instance, as flour, and a suitable liquid as water, is added, when the whole is kneaded into dough and left in an oven until baked. The action of the heat and moisture during the baking process, causes the calcium acid phosphate to chemically react with the SOdIllIIl stearate formed by the union of the stearic acid and the sodium bicarbonate, and free the stearic acid, so that it may perform its function of shortening the dough.

ble of combining with the base of said salt of a fatty acid, the proportion of the salt of the fatty acid being such that the fatty acid thereof will act to shorten the product when set free by the action of the. acid substance upon its combinin base.

2. A dry-shortening our containin salt of a fatty acid and a powdered, edible salt having an acid reaction and capable .of combinin with the base of said salt' of a fatty aci the proportion of the salt of the fatty acid being such that the fatty acid thereof will act to shorten the product when set free by the action of the acid salt upon its combining base.

3. The .herein described product consisting of flour having mixed therewith in the dry state a powdered salt of a fatty acid and a powdered, edible salt having an acid reaction, and capable of combining with the base of said salt of a fatty acid, the roportion of the salt of the fatty aci being such that the fatty acid thereof will act to shorten the product when set free by the action of the acid salt upon its combining base.

4. The herein described product consisting of flour having mixed therewith in the dry state a powdered stearate and a powdered, edible substance havin an acid reaction and capable of combinlng with the base of the stearate,]the proportion of the stearatev being such that the stearic acid thereof will act to shorten the product when set free by the action of the acid substance upon its combining base. I

5. The herein described product consist ing of flour having mixed therewith in thedry state a powdered stearate and a powdered,edible salt having an acid reaction and capable of combining with the base of the stearate,- the proportion of thestearate being such that the stearic acid thereof will act to shorten the product when set free by the action of the acid salt upon its combining base. I p

6. The herein described product consisting of flour having mixedtherewith in the dry state powdered sodium stearate and a powdered, edible substance having an acid reaction and capable of, combining with the base of the stearate, the proportion of'the sodium stearate being such that the stearic acidthereof will act to shorten the product when set free by the action of the acid substance upon its combining base.

7. The herein described product consisting'of flour having mixed therewithin the dry state powdered sodium stearate and powdered calcium acid phosphate, the proportion of sodium stearate being such that the stearic acid thereof will actto shorten the product when set free by the action if the acid phosphate upon its combining ase.

8. The herein described product comprising a salt of a fatty acid and a powdered edible substance having an acid reaction and capable of combining with the base of said salt to set free the fatty acid thereof,

the substances being mixed in proportions to yield a shortening amount of the fatty acid under reaction.

9. The herein described product comprising a salt of a fatty acid and a powdered edible salt having an acid reaction and capable of combinin with the base of said salt of a fatty acid to set free the fatty acid thereof, the substances being mixed in proportions to ield a shortening amount ofthe fatty acid under reaction.

, 10. The herein described product comprising a powdered stearate and a powdered edible substance having an acid, reaction and capable of combining with the base of said stearate to set free 'the stearic acid thereof, the substances being mixed in proportions to yield a shortening amount of setaric acid a under reaction.

' 11. The herein described product com-prising powdered sodium stearate and powdered calcium acid phosphate, the substances be-- ing' mixed in proportions to yield a shortset free by the action of the calcium acid 10 I ening amount of stearic acid under reaction phosphate upon its combining base.

of the acid phosphate with the base of said In testimony whereof we aflix our signastearate. tures, in the presence of two witnesses.

12. A dry shortenin flour containing a ALVAH W. ESTABROOK.

salt of a fatty acid an calcium acid phos- HARRY E. WEAVER.

phate, the proportion of the salt of the Witnesses:

fatty acid being such that the fatty acid F. G. FISCHER,

thereof will act to shorten the product when L. J. Flsomm. 

